Thursday, 05 July 2012

Smoked Portobello Mushroom with Crab, Avocado, and Smoked Corn salad

I'm kinda behind this year.........I haven't even started grilling yet. Maybe I'm just a bit lazy; who knows? What I have been using quite a bit is my Cameron Stovetop Smoker. Since I bought it over 7 years ago, I've gotten quite a bit of use out of it. Of course, there's just so much smoked corn you can make. I've made so much corn and smoked salmon, that it's gotten kind of, well, boring.....

Still, the Missus loves Her smoked corn...... So I tried to think of something I'd really never made before and decided to smoke some portobello mushrooms. Of course there's the smoked corn. I ended up making a sort of salad/salsa/relish using the smoked corn, avocado, tomato, and red onion. And what goes better with corn and avocado than some crab meat....it was a nice exercise in cleaning out what I had in the fridge and came out pretty good as well.

Actually, the one I made for the Missus had a bit more crab meat.......

Super easy as well. I took the stems off the mushrooms and using a skewer poked about 5-7 holes in the cap of the mushrooms. I covered with a couple of tablespoons of extra virgin olive oil, seasoned with some smoked salt and smoked for about an hour.

- Gently combine first five items- Add olive oil and gently combine- Season to taste. Let sit at least 20 minutes in the fridge before using- Top salad with 1 ounce of crab meat- Sprinkle on paprika and cayenne to taste

You could make about 4 smoked portobellos with this recipe....you could probably do well with grilled mushrooms as well. Heck while you're at it, I'm thinking that celery or cucumber might be nice in this salad as well. Of course, if you have leftover salad you can eat them in lettuce cups.....or be kinda strange like me and use it as a dip for pop chips.......